Sunset Valley Organics | Blueberry Recipes for breakfast

Some of our favorite recipes for breakfasts.  Generally for a quick breakfast we have yogurt with blueberry powder, or oatmeal with fresh or frozen blueberries, depending upon season.

We grow our organic blueberries differently to make them a Healthy Living choice. Take a look at our videos or read our story about how we grow things differently here.


Measurements = T – Tablespoon t – teaspoon c – cup

Family-Style Blueberry Buttermilk Pancakes


  • 1 ¼ cups all-purpose flour
  • 1 T sugar
  • ½ t baking soda
  • ½ t baking powder
  • ½ t salt
  • 1 cup buttermilk
  • 3 T melted butter or margarine
  • ½ cup dried, or 1 cup fresh or frozen, Sunset Valley Organics blueberries
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Prizewinning Orange Scones with Berries and Cream


  • 2 c sifted all-purpose flour
  • 1 T baking powder
  • 1t salt
  • 2T granulated sugar
  • 5 ½ T unsalted butter, chilled and cut into pieces
  • 1 extra large egg, beaten
  • ½ cup heavy (whipping) cream
  • 2T unsalted butter, melted
  • ½ c granulated sugar
  • 1T orange zest
  • 6 to 8 c fresh berries washed and dried (such as blueberries, strawberries,
    raspberries, blackberries)
  • ¾ to 1 c granulated sugar, depending on how sweet the berries are
  • 1 to 1 ½ c heavy (whipping) cream, whipped and lightly sweetened
    with 2t of granulated sugar

Preheat the oven to 425º F. Lightly grease a baking sheet and set aside.

In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture, mix until just blended together.

Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.

Cut the roll into eight 1 inch thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.

Slice the strawberries and place in a large pretty bowl with other whole berries if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream.

Makes 8 scones

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Blueberry Muffins with Oatmeal


Recipe via: Cooking Light

Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock.

  • 1 2/3 cups quick-cooking oats
  • 2/3 cup all-purpose flour (about 3 ounces)
  • 1/2 cup whole wheat flour (about 2 1/3 ounces)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups fat-free buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar
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Blueberry Coffee Cake


via: wholefoodsmarket.com

Cook Time

Active Time: 20 minutes

Inactive Time: 30 to 40 minutes

Yield: Serves 12

This coffee cake relies on a healthy portion of almonds for richness, yogurt for moistness, and the natural sweetness of Sunset Valley Organics blueberries to make a delicious cake that is healthy enough for breakfast!

Ingredients

Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or blueberry yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Directions

1. Preheat oven to 350°F.
2. Grease a 9-inch round cake pan with cooking spray; set aside.
3. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.
4. Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside.
5. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined.
6. Gently fold in 1 cup of the blueberries.
7. Spoon batter into prepared pan and sprinkle reserved streusel over the top.
8. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes.
9. Once cooled, loosen edges of cake and transfer to a plate.
10. Cut into slices and serve.

 

 

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Easy Gluten Free Blueberry Muffins


via: iamglutenfree.blogspot.com

Cook Time

Active Time: 15 minutes

Inactive Time: 18-25 minutes

Yield: Makes 12 muffins

Ingredients

For Muffins:

2 cups brown rice flour mix (see directions below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
¼ - ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh Sunset Valley Organics blueberries, or if using frozen, defrost first
½ cup vanilla flavored almond milk
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract

For Streusel Topping: (see directions below)

½ cup brown rice flour mix
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
4. Fill muffin pans 2/3 full. Sprinkle top with streusel topping.
5. Bake 18 - 25 minutes until lightly golden.
6. Remove muffins from pan and serve immediately or cool on a rack.

Struesel Topping
Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.

Brown Rice Flour Mix
 2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total: 3 cups - this recipe only calls for 2 cups

 

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Healthy Blueberry Pancakes


via: saveur.com

Cook Time

Active Time: 10 minutes

Inactive Time: 20 minutes (resting time) 15 minutes (cooking time)

Yield: Makes 12 pancakes

Ingredients

2 cups flour
1 1⁄4 teaspoon sugar
1⁄2 teaspoon fine salt
1 cup yogurt
2 teaspoon baking soda
1⁄2 cup seltzer water or club soda
2 eggs, lightly beaten
6 tablespoon unsalted butter, plus more to taste
3 cups fresh or frozen Sunset Valley Organics blueberries
Confectioners' sugar
Maple syrup

1. Place a sieve over a large bowl and sift together the flour, sugar, and salt.
2. In a large bowl, stir together the yogurt and baking soda; let sit for 10 minutes.
3. Add the yogurt mixture, seltzer, and eggs to the flour mixture and whisk until just combined.
4. Let batter rest for 10 minutes.
5. Heat 1 tablespoon butter in a 12" nonstick skillet over medium heat.
7. Working in 6 batches, spoon 2 portions of batter (about 1⁄4 cup each) into skillet, gently spreading out each portion of batter with the bottom of a spoon or a measuring cup to make disks about 4 1⁄2" in diameter.
8. Cook pancakes until bubbles begin to form around edges, about 2 minutes.
9. Top each pancake with 1⁄4 cup blueberries, press down on them gently with a spoon, flip each pancake with a spatula, and cook until golden brown, about 2 minutes more.
10. [Alternatively, for "silver dollar" pancakes, spoon 1 heaping tbsp. batter into the skillet for each pancake and top with 1 tablespoon blueberries.]
11. Transfer pancakes to a paper towel-lined baking sheet and cover with a towel to keep warm.
12. Wipe out skillet and repeat process with remaining butter, batter, and blueberries to make 12 pancakes in all.
13. Dust with confectioners' sugar and serve with butter and maple syrup.

 

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Blueberry Smoothie


A perfect breakfast for those mornings you just don't have enough time or recovery drink after your morning workout!

Cook Time

Active Time: 5 minutes

Inactive Time: 0 minutes

Total Time: 5 minutes

Yield: Makes 1 smoothie

Ingredients

2 ice cubes

1/2 cup plain soymilk or fat free milk

1/2 cup plain yogurt

1/2 fresh banana

1/2 cup Sunset Valley Organics blueberries

1 scoop vanilla whey protein poweder (optional)

Directions

1. Combine all ingredients in a blender and enjoy!

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Decadent Blueberry Waffles


Decadent Blueberry Waffles

via Cooks.com

Yield: 5-6 waffles

Total Cook Time:

Active Time: 20 minutes

Inactive Time: 5 minutes (cooking time on waffle iron)

Ingredients:

1/2 cup Sunset Valley Organics blueberries
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 eggs, room temperature
1 1/4 cup half & half
1/2 cup butter (1 stick), melted

Directions:

1. Wash, drain and dry the fresh blueberries or defrost and separate the frozen berries.
2. Sift all dry ingredients together; stir well with a whisk and then resift.
3. Separate the eggs and set the whites aside; beat the yolks until lemon colored.
4. Add the half & half and butter; blend.
5. Add the liquid ingredients to the dry and combine lightly.
6. Beat the egg whites until stiff and fold into the batter.
7. Lightly fold in the blueberries, creating blue streaks in the batter.
8. Bake in a waffle iron in accordance with manufacturer's instructions.

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Blueberry Ricotta Pancakes


Blueberry Ricotta Pancakes From About.com

These blueberry ricotta pancakes are perfect for a special breakfast or brunch, and they're easy to prepare. Ricotta cheese gives them a wonderful texture and orange juice gives them extra flavor.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 4 tablespoons melted butter
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1/2 cup orange juice
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup blueberries
  • 1 to 2 teaspoons finely grated orange zest, optional
  • Oil

Preparation:

In a bowl, combine the flour with baking powder, soda, salt, and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet and dry ingredients just until blended. Gently stir in the blueberries and orange zest, if using.

In a skillet or griddle, heat oil over medium heat. Spoon a small amount of batter onto the hot skillet and spread gently with the back of the spoon.
Serves 4.

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Blueberry Coffee Cake


Blueberry Coffee Cake From allrecipies.com

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup blueberries
  • 1/3 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
  3. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
  4. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Award Winning Blueberry Muffins Recipe


via: cookingcache.com

These blue-ribbon award winning blueberry muffins are a quick, easy and delicious way to showcase Sunset Valley Organics delightful blueberries!

Cook Time

Active Time: 10 minutes

Inactive Time: 25 minutes (baking)

Yield: Makes 12 muffins

Ingredients

1 ¾ cups flour
6 tablespoon sugar
2 ½ teaspoon baking powder
¾  teaspoon salt
1 egg, beaten
¾  cup milk
1/3 cup cooking oil
¾ cup Sunset Valley Organics fresh or frozen blueberries
1 tsp lemon peel (optional)

Directions

1. Preheat oven to 400°F.
2. Stir together the flour, sugar, baking powder, and salt. Make a well in the center.
3. In a separate bowl, combine the egg, milk, and oil.
4. Add egg mixture, all at once, to the flour mixture. Stir just until moistened. Don't try to stir out lumps - Over-mixing will cause the muffins to be tough.
5. Carefully fold in blueberries and lemon peel, if desired.
6. Grease muffin cups, or line with paper bake cups; fill each 2/3 full.
7. Bake at 400°F for 20-25 minutes, or until golden brown.
8. Remove from pans. Serve warm with butter.



 

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Family-Style Blueberry Buttermilk Pancakes


  • 1 ¼ cups all-purpose flour
  • 1 T sugar
  • ½ t baking soda
  • ½ t baking powder
  • ½ t salt
  • 1 cup buttermilk
  • 3 T melted butter or margarine
  • ½ cup dried, or 1 cup fresh or frozen, Sunset Valley Organics blueberries
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Other


New Breakfast Cocktail:

Instead of adding orange juice to your champagne, save yourself the added sugar and drop a few Sunset Valley Organics blueberries in your glass for a fresh twist on the classic cocktail!

 

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Testimonials: What our customers are saying

"Just bought your blueberries yesterday...YUM, they are so good! The flavor is wonderful..and I buy a lot of blueberries, so I feel qualified to comment! Thanks for all you do in getting these wonderful, powerhouses of vitamins to us all! "

∼ Cheri